A kitchen knife is any knife that is meant to be used in food preparation. even if much of this decree can be clever later than a few general-purpose knives notably a large chef’s knife, a tough cleaver, and a little paring knife there are after that many specialized knives that are intended for specific tasks. Kitchen knives can be made from several interchange materials.

Kitchen knives generally either feature a curve close the tip, as in a chef’s knife, or are straight for their entire length. The edge itself may be generally mild (a “straight” or “clean” edge), or may be serrated or scalloped (have “teeth”) in some way. Lastly, the reduction may differ in shape: most common is a sharp, triangular tapering off (not pictured), as in a chef’s knife or paring knife, though the French reduction (also called “Sheep’s foot”) is common in santokus, and a circular lessening is sometimes found upon long slicing knives.

Also known as a cook’s knife or French knife, the chef’s knife is an all-purpose knife that is curved to allow the cook to rock the knife upon the mordant board for a more perfect cut. The spacious and unventilated blade after that serves for chopping bone otherwise of the cleaver, making this knife the all aspire muggy knife for food preparation. Chef’s knives are most commonly straightforward along with 15 cm and 30 cm (6 and 12 inches), even though 20 cm (8 inches) is the most common size.

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